Composition:

1/2 lbs. Pork tenderloin (cut into bite-sized pieces)

1/2 green bell pepper (about 2 ounces. And cut into pieces)

1/2 red bell pepper (about 2 ounces. And cut into pieces)

2 shallots (only white part, cut into 2 inches)

1 piece of fresh/canned pineapple rings (cut into small pieces)

1 cloves of garlic (chopped)

Frying oil

Pickling:

1 teaspoon soy sauce

1/2 teaspoons of corn flour

1/2 teaspoons of rice wine

Fried batter:

1/2 glasses of water

2 ounces. Universal flour

1 oz. corn starch

1/2 teaspoons of baking soda

1/2 eggs

1 teaspoon cooking oil

1 pinch of salt

Sweet and sour sauce:

1 1/2 tablespoons tomato sauce

1 teaspoon plum sauce

1/8 teaspoons of China rice vinegar (transparent color)

1/2 teaspoons of Lea & Worcestershire sauce in Perrins.

1 teaspoon oyster sauce

1 teaspoon corn starch

1 teaspoon sugar

2 tablespoons water

Method:

Cut pork tenderloin into pieces and marinate with ingredients 15-20 minutes.

Mix the sweet and sour sauce well and set aside.

Filter the dry material of fried batter, and then add eggs, water and cooking oil to form a thick batter.

When the pork is cured, transfer the pork pieces into the batter and make sure they are well covered. In a deep pot, add enough cooking oil to fry. When the oil is hot, fry the pork pieces until golden brown. Take it out and dry it with a paper towel.

Heat the wok and add some cooking oil. Add chopped garlic and stir-fry until light brown, then add sweet pepper and pineapple pieces. Stir-fry until you smell the pepper, then add the sweet and sour sauce. When the sauce thickens, put the pork into the pot and stir well with the sauce. Add chopped green onion, stir-fry a few times quickly, serve out, and eat with steamed white rice while it is hot.